Whenever I’m craving something savory, spicy, and totally satisfying, I turn to this Sofritas Tofu.
It’s a smoky, saucy, protein-packed dream that makes tacos, burritos, and bowls come alive.
With roasted poblano and chipotle peppers, it’s got that deep flavor punch I can’t get enough of.
Why I Love This Recipe
There’s something magical about tofu that’s soaked up a richly spiced sauce.
This recipe is super flexible—great for meal prep, tacos, or even spooned over rice.
It’s totally vegan, deeply flavorful, and absolutely addicting.
What You’ll Need (Ingredient Highlights)
Poblano pepper – Roasted for a smoky base.
Chipotle peppers in adobo – Add heat, smoke, and depth.
Garlic + spices – The building blocks of big flavor.
Your favorite salsa – Adds tang and freshness.
Extra firm tofu – Pressed dry for best texture and flavor absorption.
Pro Tips Before You Start
Use fewer chipotles for a milder version, or go big for heat lovers.
Press your tofu well—it’s key to soaking up the sofritas sauce.
A high-speed blender or food processor makes the sauce super smooth.
Taste the sauce before simmering and adjust seasoning to your liking.
How to Make Sofritas Tofu
Step 1: Roast the Poblano
Place the poblano pepper over a gas flame until charred and blistered.
Or broil in the oven, turning occasionally, until soft and blackened.
Let it cool slightly, then remove the skin and seeds.
Step 2: Make the Sauce
In a small blender or food processor, combine the roasted poblano, chipotle peppers, adobo sauce, garlic, cumin, chili powder (or paprika), salsa, and a pinch of salt.
Blend until smooth.
Step 3: Cook the Tofu
Slice and press the tofu with a clean towel to remove moisture.
In a skillet over medium-high heat, heat canola oil and crumble in the tofu.
Cook for a few minutes until lightly golden.
Step 4: Add the Sauce
Pour in the sofritas sauce and 1/2 cup of water.
Stir to combine and bring to a simmer.
Let it cook for 15–20 minutes, adding more water as needed until the sauce thickens.
Step 5: Season and Serve
Taste and season with extra salt or a squeeze of lime juice.
Serve hot in tacos, burritos, bowls, or over grains.
What to Serve It With
Warm corn tortillas or flour wraps
Cilantro lime rice or brown rice
Black beans or refried beans
Guacamole, salsa, or pickled onions
Variations / Substitutions
Use tempeh or jackfruit instead of tofu.
Add black beans or lentils for extra fiber.
Stir in sautéed bell peppers or corn for more texture.
Swap salsa for tomato puree and a dash of lime for a tangier flavor.
Storage & Leftovers
Store cooled sofritas tofu in an airtight container for up to 4 days.
Reheat on the stove or in the microwave with a splash of water to loosen the sauce.
Great for meal prep—make a batch on Sunday and use it all week!
FAQs
Is sofritas tofu spicy?
It can be! Use 1 chipotle for mild, or more for heat.
Can I freeze sofritas tofu?
Yes, though the texture may change slightly. Store in freezer-safe containers.
Do I need to press the tofu?
Yes, pressing helps it absorb more sauce and gives it a better texture.
What if I don’t have a poblano?
You can use a roasted green bell pepper for a milder option.
Can I make this oil-free?
Yes—just skip the oil and sauté tofu in a nonstick pan.
What kind of salsa works best?
Use your favorite! Tomato-based salsas work great.
Can I make this ahead of time?
Definitely—this tastes even better the next day.
Final Thoughts
If you’re looking for a plant-based meal that packs a serious flavor punch, this Sofritas Tofu delivers.
It’s spicy, hearty, and endlessly versatile. Whether you’re building tacos, bowls, or burritos, this one’s a keeper in my kitchen.
Sofritas Tofu
Ingredients
- 1 poblano pepper
- 1 –3 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- 2 –3 garlic cloves
- 2 teaspoons cumin
- 1 teaspoon chili powder or smoked paprika
- 1/2 cup salsa
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1 14-ounce package extra firm tofu
Instructions
- Roast poblano over flame or under broiler until blistered.
- Cool, peel, and deseed.
- Blend roasted poblano, chipotles, adobo, garlic, cumin, chili powder, salsa, and salt into a smooth paste.
- Press tofu dry, then crumble and sauté in oil over medium-high heat until lightly browned.
- Add sauce and 1/2 cup water. Simmer 15–20 minutes until thickened.
- Add water as needed and season to taste.
- See full steps with tips & photos → https://mischacrossing.com/sofritas-tofu/
Notes
- Use more chipotle for a spicier kick, or reduce for a milder version.
- Any salsa works—try fire-roasted or tomatillo for variation.
- Leftovers keep well in the fridge for 3–4 days.
